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Chicken Alfredo Pasta
Classic Chicken Alfredo Pasta recipe for you:
Ingredients for Chicken Alfredo Pasta:
- 8 oz.Fettuccine pasta
- 2 boneless, skinless chook breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 cup unsalted butter
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish, optionally available)
Instructions for Chicken Alfredo Pasta:
- Cook the fettuccine pasta according to the bundle commands in a pot of salted boiling water till it is al dente. Drain the pasta & keep it aside.
- Season the chook breast portions with salt and pepper. In a massive skillet, warm 1 tablespoon of olive oil over medium-high heat. Add the bird pieces and cook dinner until they’re golden brown and cooked through, about 5-6 minutes in keeping with the aspect. Remove the cooked chook from the skillet and set it apart.
- In the identical skillet, add every other tablespoon of olive oil if wished. Add minced garlic and sauté for about 1 minute until fragrant, being cautious now not to burn it.
- Reduce the heat to medium-low. Add the heavy cream and butter to the skillet, stirring continuously until the butter is melted and the aggregate starts off evolve to simmer.
- Gradually upload the grated Parmesan cheese to the skillet, stirring continuously till the cheese is melted and the sauce thickens about 2-3 mins. Season the sauce with salt and pepper to taste.
- Add the cooked fowl returned into the skillet with the Alfredo sauce, stirring to coat the chook pieces inside the sauce. Allow it to simmer collectively for a couple of minutes until heated.
- Add the cooked fettuccine pasta to the skillet, tossing it lightly with the Alfredo sauce till the pasta is nicely coated.
- Serve the Chicken Alfredo Pasta hot, garnished with chopped fresh parsley if desired. Enjoy!
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